Greek Yogurt-Marinated Salmon

Published Date: April 11, 2025

Total Time: 1½ hours (includes marinating)

Prep Time: 5 minutes

Cook Time: 25 minutes (plus 1–24 hours marinating)

Ingredients

• ½ cup plain Greek yogurt (2% fat recommended for balanced tanginess)

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon light or dark brown sugar

• 2 teaspoons grated fresh ginger

• 1 large or 2 small garlic cloves, grated or minced

• 1 teaspoon sweet paprika

• Kosher salt (e.g., Diamond Crystal) and freshly ground black pepper, to taste

• 4 skinless salmon fillets (6 ounces each; center-cut for even cooking)

• Fresh dill, chopped, for garnish

• 1 lemon, quartered, for serving

Preparation Steps

1. Marinade Preparation

In a large, non-reactive mixing bowl (glass or ceramic), combine Greek yogurt, olive oil, Dijon mustard, brown sugar, grated ginger, minced garlic, sweet paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Whisk vigorously until smooth and emulsified, ensuring all dry ingredients are fully incorporated.

2. Marinating the Salmon

Place salmon fillets into the marinade, gently tossing to coat all surfaces. Transfer the marinating salmon and bowl to a covered container, refrigerate for 1–24 hours. Critical: Do not exceed 24 hours of marinating, as prolonged contact may cause the fish to become overly soft.

3. Preheating & Baking Sheet Setup

Preheat oven to 375°F (190°C) with a rack in the upper third. Line a heavy-duty baking sheet with foil (non-stick foil recommended) and arrange salmon fillets in a single layer, spaced 1–2 inches apart for even heat distribution.

4. Initial Baking

Bake salmon for 10–12 minutes (adjust for thickness). Key: The center should remain slightly underdone (internal temperature ~125°F/52°C), as residual heat will finish cooking during broiling, preventing dryness.

5. Broiling for Crispy Edges

Adjust oven to "Broil" (high heat), position rack 2–3 inches below heating element. Return salmon to oven and broil 2–3 minutes until edges are lightly browned.

6. Post-Cooking Garnish

Transfer to a serving platter, season lightly with salt/pepper. Top with chopped dill and serve with lemon quarters.

Pro Tips & Q&A

• Marinade Handling: Pat excess marinade from salmon before baking (retain a thin layer for flavor; over-marinating may cause burning).

• Oven Variations: For gas ovens with a broiler drawer, preheat drawer while oven heats, then broil in the drawer. For electric ovens, use top rack.

• Texture Control: Internal temperature of 125°F (52°C) ensures tenderness; avoid overcooking to prevent dryness.

Community Comments

• @Nell (Gas stoves have broilers):

"Tried Indian-spiced yogurt salmon—baked at 450°F for 11–13 minutes. Perfect every time!"

• @Nell (Broiler in gas ovens):

"Switch to broil (oven setting), remove fish, then return once ready. For broiler drawers, use upper rack."

• User 1:

"Tangy sides overwhelmed salmon. Keep sides light (e.g., steamed greens) to highlight flavor. Gas oven has broiler!"

• User 2:

"Marinated 2 hours, broiled 2–3 minutes. Flavor is fantastic—add flake salt + lemon squeeze with dill."

• User 3 (Marinade Retention):

"Pat off excess but leave a thin layer—prevents burning, preserves texture."